December 5, 2011
I’m not sure why, but our freezers go out on a pretty regular basis. I don’t have trouble with any other appliances dying quickly, but it seems like every 18 months or so our freezer dies. It just did so again, we lost pretty much everything in it.
This time it was the last straw. The proverbial camel’s back was broken. I refuse to replace it. WHAT? You say. A person like me who is definitely into food storage refusing to purchase another free standing freezer? Unheard of, but that’s my decision.
Seriously I did the math and what little we saved on buying and freezing in bulk we lost in having to replace a freezer every time we turned around, dry ice costs to keep the foods safe until the new freezer was delivered and oh the work that went into maintaining that freezer.
So for the first time in my entire life, literally, I am without a free standing freezer. It’s definitely going to make a difference in how things are dealt with around here.
I’ve developed a game plan that hopefully will work out well for us and in the long run save us a lot in money and lost food all the way around.
I’ve gone back to shopping once a week, for just the foods I am going to need for the PLANNED MENU for the week. I’ve returned to couponing. However, I am still very big on food storage. Just not frozen food storage any more. So here’s how the first week went.
Last Sunday I sat down with the sale ads for the local groceries and discovered no one had any meats on as loss leaders. So I chose my main meat for the week to be a roast, knowing that I can often pick those up on Monday mornings at a discount at our local Wal-Mart.
I then made my dinner menus for the week. Here is week #1’s menu:
DINNER MENU PLAN 11/28-12/4/2011
MONDAY 11/28/11
Baked fish fillets (Gorton’s or Mrs. Paul’s)--coupon
Baked potato—from food storage
Green beans—from food storage
Leftover pies or cake for dessert
Tea
Crescent rolls—coupon and sale combo
TUESDAY 11/29/11
Roast with vegetables-large discounted chuck roast
Homemade bread
Leftover pies or cake for dessert
Tea
WEDNESDAY 11/30/11
Grilled Montreal Seasoning chicken breasts—food storage from fridge freezer
Chicken Rice a Roni—food storage
Asparagus—dried from food storage
Homemade Dinner Rolls
Homemade Brownies
Tea
THURSDAY 12/1/11
Stew made with leftover roast and vegetables
Cornbread( leftover from making stuffing for Thanksgiving) or crackers—food storage
Cookies—from fridge freezer
Milk or tea
FRIDAY 12/2/11
Pinto bean soup—food storage
Cornbread--leftover
Fried potatoes—food storage
Tea
Leftover desserts
SATURDAY 12/3/11
Beef and Bean Burritos using leftover beans and roast
Mexican rice with corn in it
Homemade Sopapillas
SUNDAY 12/4/11
Potato Soup or leftovers
Crackers—food storage
Homemade Gingerbread
Milk or tea
As you can see I purchased very little on that Monday morning trip. It’s a basic menu and what happened with the leftovers is what changes the system.
I started out the week, like most everyone in the nation with leftover turkey. This was deboned by Sean then sandwiches and turkey salad were eaten by all family members early in the week for lunches.
Then the leftover turkey went a few different directions. Some was pressure canned in turkey broth made from double boiling the carcass for future sandwiches, salads and casseroles. Some was dried for jerky treats for the dogs, some was fed to the cats, except Lizzie B. who doesn’t like turkey. The rest was made into a week’s worth of dog food for our three 50# dogs mixed with rice, vegetables and turkey broth.
As you can see we ate three dinners off that one $19 roast. What you don’t see on that menu is the lunches the next week made with the ground up leftover roast made into sandwich spread for Gary’s lunches.
Nor do you see that the vegetable beef soup/stew made such a large amount I canned up several jars of it in lunch size servings for the food storage.
The pinto bean soup was a LARGE pan full. The leftovers were divided up. Three cups went into making the refried beans for Saturday night’s dinner, which had leftovers that will go into bean burritos for lunches for next week. Two cups were placed in the refrigerator for Beef and Beans that are on next week’s menu using ground beef as the main meat for the week. The remaining beans were canned for food storage.
There was still room in the canner, so I dug packages of frankfurters out of the small refrigerator freezer (thus freeing up room) and made homemade Beans and Franks, which I canned for Gary’s lunches as well.
Two things came out of the refrigerator freezer and only one thing went in this week. That one thing was a single fish fillet patty that went in because we only needed three and the packages contained two each. My goal is to get away from using the two and ½ (camper) freezers for anything other than freezing items that cannot be safely canned or frozen, such as eggs.
While I used several things out of food storage I also added beef soup, canned beans, canned beans and franks and canned cooked turkey to the food storage. A total of 2 pints and 25 ½ pints of food went into the food storage.
On my grocery list now are replacements for the non-freezer food storage items I used. I will purchase two for every one I used to build the food storage system up. Because I’ve been doing that pattern for awhile I can afford to wait for those items to become loss leaders, have a good coupon, or grow in the 2012 garden.
I plan on running the canner and/or dehydrator 1-2 times a week to can/dry up leftovers. I will also run it full each time by canning things like dried beans, beans and franks and other “convenience” foods for those days I don’t have time to do a major cooking job. Or by drying things like rice, or dog treats to fill the dehydrator to max.
This next week, unless tomorrow’s ad has a great loss leader meat product, will be a ground beef week, I’ll purchase a 10# chub at Sam’s club, because it’s cheaper that way and then do similar to this week. Planning my leftovers for future meals or for canning or drying for food storage. Since we won’t eat anywhere near 10# of ground beef in one week I’ll also make up taco filler and can that as well as plain browned ground beef for the food storage.
It’s a system that I think will eventually get my food storage to a decent level and reduce food loss to a bare minimum.
Jan who thinks that living without a freezer is going to be just fine in OK
Showing posts with label canning. Show all posts
Showing posts with label canning. Show all posts
Monday, December 5, 2011
Wednesday, August 12, 2009
HOME AGAIN, HOME AGAIN, JIGGITY JIG
July 10-July 18, 2009
Well we stayed out longer this last time then before, but once again the lack of work forced us home to regroup. Luckily this visit was a brief one and we managed to pick up several jobs while there.
While home I took time out to make up a few things to add to our food stores for both home and on the road.
A very large pot roast was cooked with the leftovers being shredded or ground, and frozen for future meals. So that roast and the uses I could have for the leftovers are the subject of this segment.
A pot roast is a very simple thing to cook. For those who don't already have their own favorite recipe here's ours.
POT ROAST
1 large arm or chuck roast, which ever is on sale–get a big one and plan to use the leftovers
potatoes one for everyone that will be eating and one for the pot–in my case that makes 4
1 to 2 yellow onions
2-3 carrots
1 turnip if desired, I like them the guys don't.
Flour to dredge meat with
meat tenderizer
cooking oil
water.
Beef bullion, if desired.
Decision time once again. Crockpot, top of the stove, campfire or pressure cooker whichever you prefer.
The basics are the same for all versions. Only the length of time really changes.
Heat a small amount of oil in either a fry pan if you are using the crockpot, or in the cooking pan for all others.
Sprinkle the roast with meat tenderizer and pierce the meat with a fork Then dredge the meat with the flour. Brown in the hot oil on all sides.
If using a crockpot, place the browned meat in the bottom of the crockpot. If using a pressure cooker remove the meat from the pan add the pressure cooker rack and place the meat on the rack.
Peel and cube or chunk all the vegetables and add to the cooking utensil of choice. Add enough water to cover, or to the proper level for your pressure cooker. Add bullion if desired.
Cook until done. Crockpot: high 4-6 hours, low 5-8 hours; stove top or campfire on medium heat 4-6 hours; pressure cooker 1.5-2 hours–per manufacturer's instructions.
Planned leftovers:
HOT ROAST BEEF SANDWICHES, make a brown gravy with the broth and serve open faced over toast.
COLD ROAST BEEF SANDWICHES, try a variety of breads and spreads to make your lunch sandwiches with thin slices of the leftover roast.
ROAST BEEF SPREAD SANDWICHES. Grind, finely chop or shred roast beef. Add 1or2 finely minced boiled eggs, a dash of Worchestershire sauce, minced onion, a dash of prepared mustard and enough mayonnaise to moisten well. Mix well. Best if it is chilled for a while to meld the flavors.
BBQ BEEF SANDWICHES simply shred or grind the roast and add your favorite BBQ sauce to taste–my favorite BBQ sauce recipe follows.
BEEF AND BEAN BURRITOS grind or shred the cooked roast beef. Heat thoroughly. In the middle of a flour tortilla add a layer of refried beans, a layer of the roast beef, cheese, onion, pico de gallo, picante or other burrito fillers of choice.
ROAST BEEF HASH cube the cooked roast beef and any leftover roast potatoes and vegetables. Heat a thin layer of oil in a skillet then brown all the cubed ingredients along with a couple of dashes of Worchestershire Sauce, and garlic salt to taste. Heat through and serve.
QUICK BEEF SOUP OR STEW cube all the leftover vegetables and roast place in a stew pot. Add water, beef bullion to taste, any other leftover vegetables, rice, pasta, potatoes etc from the fridge or freezer, as well as a can of tomatoes.
BREAKFAST BURRITOS shred or grind the leftover roast. Chop desired vegetables for the burrito. Suggestions would be mushrooms , onions, bell pepper, jalapenos, spinach, Swiss Chard (you may saute these if you prefer).
In a skillet that will allow your flour tortilla lay flat melt 1-2 tbl of butter (or dairy free butter). While the butter is heating beat 1-2 eggs as you would for scrambled eggs.
Once the butter is melted lay your flour tortilla in the skillet and top with the vegetable, scrambled eggs and shredded cheese. Cover and cook on medium low heat until tortilla is brown and egg is set. Remove from heat and serve with picante, sour cream, guacamole or other favorite toppings. Great anytime of day.
BBQ SAUCE RECIPE–Like so many of my foods I fix this in bulk. I then can or freeze it until needed. Refrigerate any containers after opening.
1 gallon catsup
3/4 liquid smoke
3/4 c soy sauce
1 c Worchestershire sauce
2 sticks butter or non dairy butter
2# brown sugar
2 c water
½ to 1 tsp chili powder OR I usually use Williams Chili Seasoning
1 tsp garlic powder
½ tsp black pepper
Mix well and simmer for 1-2 hours, then either can or freeze.
Well we stayed out longer this last time then before, but once again the lack of work forced us home to regroup. Luckily this visit was a brief one and we managed to pick up several jobs while there.
While home I took time out to make up a few things to add to our food stores for both home and on the road.
A very large pot roast was cooked with the leftovers being shredded or ground, and frozen for future meals. So that roast and the uses I could have for the leftovers are the subject of this segment.
A pot roast is a very simple thing to cook. For those who don't already have their own favorite recipe here's ours.
POT ROAST
1 large arm or chuck roast, which ever is on sale–get a big one and plan to use the leftovers
potatoes one for everyone that will be eating and one for the pot–in my case that makes 4
1 to 2 yellow onions
2-3 carrots
1 turnip if desired, I like them the guys don't.
Flour to dredge meat with
meat tenderizer
cooking oil
water.
Beef bullion, if desired.
Decision time once again. Crockpot, top of the stove, campfire or pressure cooker whichever you prefer.
The basics are the same for all versions. Only the length of time really changes.
Heat a small amount of oil in either a fry pan if you are using the crockpot, or in the cooking pan for all others.
Sprinkle the roast with meat tenderizer and pierce the meat with a fork Then dredge the meat with the flour. Brown in the hot oil on all sides.
If using a crockpot, place the browned meat in the bottom of the crockpot. If using a pressure cooker remove the meat from the pan add the pressure cooker rack and place the meat on the rack.
Peel and cube or chunk all the vegetables and add to the cooking utensil of choice. Add enough water to cover, or to the proper level for your pressure cooker. Add bullion if desired.
Cook until done. Crockpot: high 4-6 hours, low 5-8 hours; stove top or campfire on medium heat 4-6 hours; pressure cooker 1.5-2 hours–per manufacturer's instructions.
Planned leftovers:
HOT ROAST BEEF SANDWICHES, make a brown gravy with the broth and serve open faced over toast.
COLD ROAST BEEF SANDWICHES, try a variety of breads and spreads to make your lunch sandwiches with thin slices of the leftover roast.
ROAST BEEF SPREAD SANDWICHES. Grind, finely chop or shred roast beef. Add 1or2 finely minced boiled eggs, a dash of Worchestershire sauce, minced onion, a dash of prepared mustard and enough mayonnaise to moisten well. Mix well. Best if it is chilled for a while to meld the flavors.
BBQ BEEF SANDWICHES simply shred or grind the roast and add your favorite BBQ sauce to taste–my favorite BBQ sauce recipe follows.
BEEF AND BEAN BURRITOS grind or shred the cooked roast beef. Heat thoroughly. In the middle of a flour tortilla add a layer of refried beans, a layer of the roast beef, cheese, onion, pico de gallo, picante or other burrito fillers of choice.
ROAST BEEF HASH cube the cooked roast beef and any leftover roast potatoes and vegetables. Heat a thin layer of oil in a skillet then brown all the cubed ingredients along with a couple of dashes of Worchestershire Sauce, and garlic salt to taste. Heat through and serve.
QUICK BEEF SOUP OR STEW cube all the leftover vegetables and roast place in a stew pot. Add water, beef bullion to taste, any other leftover vegetables, rice, pasta, potatoes etc from the fridge or freezer, as well as a can of tomatoes.
BREAKFAST BURRITOS shred or grind the leftover roast. Chop desired vegetables for the burrito. Suggestions would be mushrooms , onions, bell pepper, jalapenos, spinach, Swiss Chard (you may saute these if you prefer).
In a skillet that will allow your flour tortilla lay flat melt 1-2 tbl of butter (or dairy free butter). While the butter is heating beat 1-2 eggs as you would for scrambled eggs.
Once the butter is melted lay your flour tortilla in the skillet and top with the vegetable, scrambled eggs and shredded cheese. Cover and cook on medium low heat until tortilla is brown and egg is set. Remove from heat and serve with picante, sour cream, guacamole or other favorite toppings. Great anytime of day.
BBQ SAUCE RECIPE–Like so many of my foods I fix this in bulk. I then can or freeze it until needed. Refrigerate any containers after opening.
1 gallon catsup
3/4 liquid smoke
3/4 c soy sauce
1 c Worchestershire sauce
2 sticks butter or non dairy butter
2# brown sugar
2 c water
½ to 1 tsp chili powder OR I usually use Williams Chili Seasoning
1 tsp garlic powder
½ tsp black pepper
Mix well and simmer for 1-2 hours, then either can or freeze.
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